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건조 조건이 오미자의 휘발성 terpene류 및 색도에 미치는 영향

Effects of Drying Conditions on the Profile of Volatile Terpenoid and Colour of Schizandra Fruit(Schizandra Chinensis fructus)

  • 김윤제 (부산대학교 생명응용과학부) ;
  • 이영근 (부산대학교 생명응용과학부) ;
  • 최영환 (부산대학교 생명자원과학부) ;
  • 김용철 (부산대학교 생명자원과학부)
  • Kim, Yun-Je (School of Applied Life Science, Pusan National University) ;
  • Lee, Young-Guen (School of Applied Life Science, Pusan National University) ;
  • Choi, Young-Whan (School of Life Source Science, Pusan National University) ;
  • Kim, Yong-Chul (School of Life Source Science, Pusan National University)
  • 발행 : 2008.08.30

초록

오미자의 건조공정에 의한 휘발성 terpene류와 색의 변화를 조사하기 위하여, 건조조건을 $50^{\circ}C$$70^{\circ}C$의 열풍건조, $-70^{\circ}C$의 진공동결건조의 3종 건조방법으로 건조한 후 SDE 연속추출장치로 terpene류를 추출하여 GC/MS로 분석하고, 각 건조된 오미자를 마쇄한 분말의 색도를 Hunter colorimeter로 측정하였다. 생오미자의 GC/MS 분석 결과, 15종의 monoterpene류, 28종의 sesquiterpene류 및 7종의 terpene alcohol류가 확인되었으며, 또한 myrcene (56.97 ${\mu}g/g$)과 ${\gamma}-terpinene$ (58.49 ${\mu}g/g$)이 monoterpene류, ${\beta}-elemene$ (120.16 ${\mu}g/g$), ${\alpha}$-bergamotene ($103.45{\mu}g/g$), ${\gamma}$-selinene (75.97 ${\mu}g/g$), ${\beta}$-cubebene (66.69 ${\mu}g/g$), aristolene (51.25 ${\mu}g/g$) 및 ${\alpha}$-ylangene (28.06 ${\mu}g/g$) 등이 sesquiterpene류, 그리고 T-muurolol (96.45 ${\mu}g/g$)과 terpinen-4-ol (46.02 ${\mu}g/g$)이 terpene alcohol류의 주성분이었다. 건조과정의 초기에 생오미자 terpene류의 절반 이상이 감소되었으며, 이후 건조기간의 경과에 따른 추가적 감소는 아주 적었다. 또한 총 terpene류의 절반 이상을 차지하는 sesquiterpene류의 함량은 진공동결건조에서는 소량 증가하다 6일 이후 감소하는 패턴을 보였다. 그리고 terpene alcohol류는 진공동결건조한 시료에서 그 함량이 비교적 많이 남았으나, 고온인 $70^{\circ}C$에서 열풍건조한 시료에서는 가장 적게 남아 있었다. 건조방법에 따른 L값은 동결건조, $50^{\circ}C$ 열풍건조, $70^{\circ}C$ 열풍건조 순서로 높았으며, a값 및 b값도 동결건조에서 가장 높았으며 $70^{\circ}C$ 열풍건조에서 가장 낮게 나타났다.

Schizandra fruit (Schizandra chinensis fructus) were dried by three processes, $50^{\circ}C$ (50HAD), $70^{\circ}C$ hot air (70HAD) and freeze drying process (FRD). Terpenoid were collected by SDE(Simultaneous Steam Distillation-Extraction) and followed by GC-MSD analysis. Also colour profile of each dried samples were measured by Hunter colorimeter. From fresh schizandra fruit, were detected 15 kinds of monoterpene, 28 kinds of sesquiterpene and 7 kinds of terpene alcohol. Myrcene(56.97 ${\mu}g/g$) and ${\gamma}$-terpinene(58.49 ${\mu}g/g$) were the major monoterpenes, ${\beta}$-elemene(120.16 ${\mu}g/g$), ${\alpha}$-bergamotene (103.45 ${\mu}g/g$), ${\gamma}$-selinene (75.97 ${\mu}g/g$), ${\beta}$-cubebene(66.69 ${\mu}g/g$), aristolene (51.25 ${\mu}g/g$) and ${\alpha}$-ylangene(28.06 ${\mu}g/g$) were the sesquiterpenes, and T-muurolol (96.45 ${\mu}g/g$) and terpinen-4-ol(46.02 ${\mu}g/g$) were the terpene alcohols. The dried samples lost more than half of terpenoid content of fresh schizandra fruit during early stage of drying process, and then the level of terpenoid content was not significantly changed. The content of sesquiterpenes appeared to increase until 6 day of FRD. The amount of residual terpene alcohols contained in schizandra fruit dried by FRD was more than those remained after drying by other processes, and schizandra fruit dried by 70HAD exhibited the least residual terpene alcohols. Brightness parameter $L^{\ast}$ decreased with the rise in the level of drying temperature, to which redness parameter $a^{\ast}$ and yellowness $b^{\ast}$ appeared to be similar.

키워드

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